CRISPY FRIED CATFISH NUGGETS
Frying anything is a chore, this technique will make it worth the trouble. This can be applied to any type of meat that is fit for frying. I only do this with catfish since it has the right flavor and consistency to hold up to the process and makes for decent left-overs. Tilapia is for people who pretend to like fish so don't let me catch you using that instead! This is best served on an onion roll with Durkee Sauce, Green Tomato Relish and thin sliced red onion.
Provided by Chefro
Categories One Dish Meal
Time 45m
Yield 8 Sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse, pick out bones and undesirable bits, lightly dry catfish.
- Mix the corn meal and seasonings in a pie plate.
- Scramble the eggs and buttermilk in a bowl.
- Heat a skillet filled about 1/2 an inch with corn oil over a medium flame. Throw a drop of water in it, when it sizzles you're ready to cook.
- While the oil is heating, dredge the fish in the corn meal mix.
- Then dip in egg mix.
- Then heavily coat it in then corn meal mix pressing the corn meal into the egg. Be sure to cover all the wet spots before lightly knocking off any loose corn meal.
- Last, set the piece aside to await frying.
- For an extra thick crust, dip in egg and corn meal again. You will need to increase the amount of egg, buttermilk and corn meal by 50%.
- Once the oil is hot, place as many pieces of coated fish into the skillet without over crowding it using the pieces that have been sitting the longest.
- After about 3 minutes, turn the pieces half way around keeping them on the same side and cook until the sides start to brown. You want a medium to dark brown color on the underside before flipping.
- Repeat the same after flipping but watch closely as it won't take as long to brown.
- Remove pieces from the skillet, let the oil drain off and place on a rack to cool while the next round gets fried. You can put them in a 200 degree oven to keep hot while the rest cook.
- Coat both sides of the onion rolls with Durkee Sauce (Mayo if you don't have it), place pieces of fish on the bottom half, cover top of fish with relish and onion, add top half of the roll and resist the urge to eat it all yourself.
- The crust is a bit dry so you want to eat it with some kind of dipping sauce.
- For left overs, just reheat in a 250 degree oven or eat it cold like fried chicken.
Nutrition Facts : Calories 402.6, Fat 11.4, SaturatedFat 2.6, Cholesterol 155.9, Sodium 1053.1, Carbohydrate 49.1, Fiber 4.8, Sugar 1.1, Protein 26
SOUTHERN FRIED CATFISH NUGGETS
This is the only way I've ever had catfish. I can't stand to eat it fried in restaurants, it tastes muddy to me, but I can eat it this way.
Provided by Jessica K
Categories Catfish
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Put oil in a skillet until it is halfway up or you can use a deep fryer, a deep fryer is actually best for these. Heat until hot or if using skillet use medium high heat.
- In a large bowl beat egg with a fork, add buttermilk to it. Beat again to incorporate.
- In another big bowl put cornmeal and seasonings to taste.
- Rinse nuggets and dip into milk mixture, depending on how many you have you could probably fit them all in at one time.
- Take a few out of the milk and dip in to the cornmeal, roll around to get it coated good, then put into oil.
- If using skillet put them in until skillet is full. fry 3 minutes, turn and fry another 2-3 minutes. If using a deep fryer fry 5 minutes, about halfway through stir them around to break up any that might have clumped together. They are done when golden brown and flake easily with a fork.
Nutrition Facts : Calories 426.5, Fat 9.8, SaturatedFat 2.4, Cholesterol 91.1, Sodium 231.7, Carbohydrate 61, Fiber 5.3, Sugar 5.2, Protein 24.3
FRIED CATFISH NUGGETS
Steps:
- Place the catfish pieces into a mixing bowl and sprinkle with thyme leaves. Toss until the catfish is evenly coated with the thyme. Mix in the mustard with your hands. Cover, and refrigerate overnight, up to 24 hours.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the flour, salt, black pepper, and baking soda together in a mixing bowl.
- Dip the catfish pieces one at a time into the flour mixture and shake off the excess. Fry the catfish nuggets in batches until they are no longer translucent in the center and are golden brown, 3 to 4 minutes. Let the oil come back up to temperature between batches. Drain the nuggets on a paper towel-lined plate before serving.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 26.3 g, Cholesterol 53.3 mg, Fat 21.9 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 3.8 g, Sodium 898.3 mg, Sugar 0.1 g
CRUNCHY CATFISH NUGGETS
Crunchy catfish nuggets that can be served as hors d'oeuvres. These were a special hit with my 3 year old who loved the fact that she could eat them like finger food. You may want to adjust the seasoning - my daughter is used to spicy stuff! These have the great taste of fried fish without the grease.
Provided by MEDHALEE
Categories Appetizers and Snacks Seafood
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat.
- Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. Drain on paper towels.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 10 g, Cholesterol 27 mg, Fat 12.9 g, Fiber 0.6 g, Protein 14.4 g, SaturatedFat 2.4 g, Sodium 242.2 mg, Sugar 1.1 g
BATTER FRIED CATFISH NUGGETS
Make and share this Batter Fried Catfish Nuggets recipe from Food.com.
Provided by Darlene Summers
Categories Catfish
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash catfish and pat dry with paper towels.
- Cut fish into 1 inch cubes.
- Place on paper towels and set aside while doing next step.
- COMBINE: Flour, salt and baking powder in a bowl. Add milk, egg and butter; beat until smooth.
- Heat 1 inch or more of oil in a skillet to 365 degrees on medium heat (be sure you allow oil temperature to come back to 365 degrees between batches).
- Dip one fish cube at a time into batter, coating all sides. Place as many in the oil as you can fit WITHOUT crowding.
- Fry until golden brown.
- Drain on paper towels and serve immediately.
Nutrition Facts : Calories 566.8, Fat 24.3, SaturatedFat 8.9, Cholesterol 241.7, Sodium 966.2, Carbohydrate 38.9, Fiber 1.3, Sugar 0.2, Protein 44.6
FRIED CATFISH NUGGETS
Seasoned with a hint of OLD BAY and battered in a zesty mixture of Zat's Crispy Southern Fish Fri, Creole Mustard and Cajun Hot Sauce, these deep-fried bites serve up tender and flaky on the inside, with an irresistibly golden-crisp coating on the outside. Enjoy on their own or as an addition to your Soul-Cuterie board creation alongside these tasty Deviled Eggs with Southern Fried Chicken Skin.Recipe Credit: Chef Millie Peartree @chefmilliepeartree.
Provided by McCormick
Categories Entrees,Appetizers,
Yield 6
Number Of Ingredients 9
Steps:
- Pour oil into deep pot, Dutch oven or deep fryer, filling no more than 3/4 full. Heat on medium-high heat to 375°F.
- Mix buttermilk, egg, Creole Mustard, Hot Sauce, OLD BAY and black pepper in medium bowl. Place Fish Fri in separate shallow dish. Dip fish in buttermilk mixture, then dip in Fish Fri to coat.
- Working in batches as needed, fry catfish nuggets in hot oil about 4 to 6 minutes or until golden brown. Drain on paper towels. Serve with additional Cajun Hot Sauce or Creole Mustard for Dipping. Chef Millie's Charcuterie Tips:•When plating a charcuterie board, you want to plate the star of the show in the middle-that's our catfish nuggets!-because we want people to eat it while it's hot. You probably won't have to worry about re-heating anything because McCormick seasonings add so much flavor, everything will be devoured before any reheating is necessary. •You can turn any soul food staple into a small bite perfect for a charcuterie board - whether it's collard greens you turn into spring rolls, mac-n-cheese into fried gooey nuggets of goodness, or banana pudding made into individual pie bites. •Adding ready-made sauces to the board for dipping allows guests to create their own unique combos in every bite. Mini ramekins with an assortment of condiments like Stubb's® Bar-B-Q Sauce, Zatarain's® Creole Mustard, or even French's® Mustard can really jazz up the board.
OVEN FRIED CATFISH NUGGETS
Want the crunch of deep fried without the fat, give these crispy nuggets a try. Use any fish you wish (cod, bass, etc.)
Provided by Luvs 2 Cook
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine bread crumbs, cornflakes, Parmesan Cheese, and Cajun seasoning in a bowl.
- Coat fish with butter - flavored nonstick cooking spray, then roll in crumb mixture.
- Place on baking sheet coated with nonstick cooking spray.
- Bake at 375°F for 15 to 20 minutes or until fish flakes easily with a fork.
TUNISIAN-STYLE CATFISH NUGGETS
This is a great way to dress up an inexpensive fish and is reminiscent of a Tunisian-style fish preparation. Fried catfish is simmered in a tomato-based sauce with anise seed, chopped fresh lemon, and olives, and served over rice or couscous. You may substitute any other fish if desired. This simple preparation makes it the 'cat's meow'!
Provided by TUNISIANSWIFE
Categories World Cuisine Recipes African
Time 1h15m
Yield 3
Number Of Ingredients 19
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat the egg into a shallow bowl with a tablespoon of water. Place the bread crumbs in a shallow bowl. Dip the fish pieces into the beaten egg and then into the crumbs until well coated. Fry the catfish nuggets in batches, about 1 minute on each side. Drain on paper towels and set aside.
- Heat the olive oil in a skillet or Dutch oven over medium heat. Stir in the onion and bell pepper strips; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Coarsely crush the anise seed. Add the anise seed, tomato paste, and chopped tomatoes to the skillet and cook, stirring frequently, until the tomato paste has darkened and the tomatoes have softened, about 5 minutes.
- Chop the lemon wedge, peel and all, into five pieces. Stir the lemon wedge and crushed garlic into the tomato mixture and cook for 1 minute more. Mix in 1 cup water, salt and pepper, cayenne pepper, brown sugar, and olives. Bring the sauce to a boil and simmer for 20 minutes. Stir in more water if the sauce gets too thick. Gently stir in the catfish nuggets, and simmer for an additional 10 minutes.
Nutrition Facts : Calories 1162.4 calories, Carbohydrate 83.7 g, Cholesterol 157 mg, Fat 76.9 g, Fiber 7.6 g, Protein 36.1 g, SaturatedFat 12.7 g, Sodium 1147.9 mg, Sugar 13.6 g
CRISPY CRUNCHY CATFISH NUGGETS
This can be either baked or deep fried. I was experimenting with ingredients I had on hand and this is what I came up with, so its a original recipe of my own.
Provided by Marsha D.
Categories Catfish
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven or deep fryer to 350'.
- If using in the oven, spray baking sheet with Pam and add 1Tbs. Oil. Spread evenly.
- In a bowl combine buttermilk and egg. Mix well and set aside.
- In another bowl add bisquick, set aside.
- In another bowl add crushed cornflakes,all purpose greek seasoning,Old Bay Seasoning,dillweed, salt & pepper. Blend to mix.
- Place catfish nuggets in the buttermilk mixture and let set 5 minutes.
- Dip in bisquick than into the corn flake mixture and place on greased baking sheet or in a deep fryer.
- If baking, bake for 30 minutes or until fish flakes.
- If deep frying, fry 5 to 8 minutes or until crispy brown and fish flakes.
- Serve with tarter sauce.
Nutrition Facts : Calories 429.4, Fat 17.4, SaturatedFat 4.5, Cholesterol 109.6, Sodium 1374.3, Carbohydrate 41.3, Fiber 1.5, Sugar 9.4, Protein 25.7
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